Beef Stew
By :Dr. Karen Lee
Print Recipe
Votes: 60
Rating: 4.27
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beef Stock, Chuck Roast, Vegetables
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
  • 2 pounds chuck roast or bottom round, cut into 1 inch chunks
  • 1/2 teaspoon Himalayan Pink Sea Salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons gluten free flour or regular if your diet permits
  • 4 tablespoons avocado oil divided
  • 1/2 onion coarsely chopped
  • 2 cloves garlic coarsely chopped
  • 2 tablespoons tomato paste
  • 3/4 cup red wine Cabernet Sauvignon is the best but you can use what you have
  • 3 cups beef broth
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 small handful parsley chopped, reserve 1 Tablespoon to garnish
To Add Later
  • 3 carrots peeled and cut into chunks
  • 3 celery stalks cut into chunks
  • 2 pounds potatoes cut into 1 inch chunks
  • 1 cup white mushrooms quartered
  • 1 tablespoon gluten free flour
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beef Stock, Chuck Roast, Vegetables
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
  • 2 pounds chuck roast or bottom round, cut into 1 inch chunks
  • 1/2 teaspoon Himalayan Pink Sea Salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons gluten free flour or regular if your diet permits
  • 4 tablespoons avocado oil divided
  • 1/2 onion coarsely chopped
  • 2 cloves garlic coarsely chopped
  • 2 tablespoons tomato paste
  • 3/4 cup red wine Cabernet Sauvignon is the best but you can use what you have
  • 3 cups beef broth
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 small handful parsley chopped, reserve 1 Tablespoon to garnish
To Add Later
  • 3 carrots peeled and cut into chunks
  • 3 celery stalks cut into chunks
  • 2 pounds potatoes cut into 1 inch chunks
  • 1 cup white mushrooms quartered
  • 1 tablespoon gluten free flour
Votes: 60
Rating: 4.27
Rate this recipe!
Instructions
  1. Coat the meat with salt, pepper, and flour. Toss gently and set aside.
  2. Set Instant Pot on Sauté. When the screen displays "Hot," add avocado oil.
  3. Brown the meat in small portions, not crowding the surface of the pot. When all sides are browned, take them out, and add a new batch. Repeat this until all the meat is browned. This should take about 15 minutes. When all the meat is browned, set aside.
  4. Add more avocado oil and sauté onions. When onions are translucent, add garlic.
  5. Add tomato paste, wine, broth and herbs and simmer for about 5 minutes while scraping the bottom and sides. Then add the meat and stir well together.
  6. Close the lid tightly and close the vent. Set the Instant Pot on Meat function for 20 minutes. When the timer goes off, release pressure manually using quick pressure release.
  7. When the vent opens, open the lid, add the vegetables and mix well. Close the lid tightly and close the vent.
  8. Press Manual and adjust cooking time to 10 minutes. When the timer goes off, let the pressure release naturally. When the pressure is completely released, open the lid carefully.
Recipe Notes

To Thicken the Sauce:

  1. Take the meat and vegetables out into a large bowl.
  2. Take out about a cup of the liquid/sauce from the pot and add 1 cup of cold water. Add flour to the liquid and whisk vigorously to make a slurry.
  3. Press Cancel/Keep Warm button, and then, Sauté button. Add the slurry to the pot, stir well, and simmer until it thickens.
  4. Add the meat and vegetables back to the pot and incorporate all the ingredients gently. Serve immediately.

 

Dr.Karen Lee's site

48 replies
  1. Ppinkee
    Ppinkee says:

    I used EVOO, & ad-libbed some of the seasonings, but it came out great!! I used marsala cooking wine, next time I’ll use sherry. I also added in Tarragon instead of thyme. Meat was SO tender, & veggies were soft, but not mushy. Delicious!!

  2. Hkuffz
    Hkuffz says:

    Really tasty! I was hesitant because of all of the steos but it was totally worth it. Took a but longer than 45-60 minutes when all was said and done but definately worth the wait and the extra steps!

  3. tzitzi721
    tzitzi721 says:

    Took longer than expected, but meat was extremely tender. 10 mins was enough for veggies. I don’t have Himalayan salt, so I substituted with kosher salt. I had to use about twice as much salt. Tasty overall

  4. DarcyLynn
    DarcyLynn says:

    I hate to say it but this was the best beef stew i have ever made. Been using my mom’s recipe for years. This one is much better. Only changes I made were to use montreal steak spice instead of salt ans pepper on the beef, omitted the celery, added frozen peas at the end and halved the recipe.
    This one is going to be a winter staple.

  5. Fasteddy
    Fasteddy says:

    This turned out great. The juices were thick enough for me that I didn’t bother thickening it. I think next time I might substitute a pint of guiness for some of the stock to add a diferent dimension of flavor. Definetly will make again.

  6. Mullermama
    Mullermama says:

    First – sooooo yummy!
    Recipe took way longer than i expected. Start to finish was something like 2 hours (or a bit more). Natural release at the end took over 30 minutes alone. It needed salt added at the end, but tasted fantastic after adjusting that. I didn’t have tomato paste, so i add a bit of canned tomato sauce instead. Will definitely make again, just not as a “quick meal”.

  7. Lanny
    Lanny says:

    I am a newby to IP! This was my first recipe in our IP-LUX80. We dont drink wine so i used cooking sherry we found in no frills. The vegtables all turned out great and meat was VERY tender (just used stewing beef). The only issue was the taste of the gravy was bland, maybe because i had to use extra flower to thicken it up so i think we will use more spices next time and cornstarch instead of flour to thicken. I still liked the stew and will make it again for sure with some tweaks.

  8. Lavendertwin
    Lavendertwin says:

    I followed the very good directions. At the end l used the last of my litre of beef broth. So 1 cup of cold broth and 1 packet of brown gravy mix and flour. It thickened up and gave the gravy more flavour.
    Will make again.

  9. Pat G
    Pat G says:

    New to Instant Pot
    Been trying to make a great stew for all 53 years of our marriage.
    Finally did it with this recipe
    Thanks

  10. Damarker
    Damarker says:

    It was great. I first made a double portion so searing time took twice as long. It all turned out, make sure you dont clean off the burnt bottom left overs from the searing as the next step and scrapping of the bottom melds everything back into flavorville. At the end…we added pepper to the final product as we like a little more kick. Gonna try to add some crushed red pepper for some heat next time, but a very good dish.

  11. Ronaldwmcole@sbcglobal.net
    Ronaldwmcole@sbcglobal.net says:

    Made it my way, which was much easier. Basically i used the same ingredients, but add a nit more salt n pepper and used dried garlic flakes (2tbsp). The changes arent a big deal, but what was a big time saver was NOT SAUTEING the meat. I didn’t buy an IP to stand over it and saute cook! No way. I has two small packs of stew meat, which came out to 2.5 lbs. I wanted my meat tender and juicy, so I cooked it for 45 mins on HP, in 2 boxes of beef broth (16 cups) and one 15 oz can of diced tomatoes.

  12. Ronaldwmcole@sbcglobal.net
    Ronaldwmcole@sbcglobal.net says:

    This is not a use friendly app for typing! Later on, after adding the vegs in, I put in a large piece of tomatoe chicken bullion, though I thought it was beef..didn’t matter much, I just wanted some more flavor.
    But, the two main points I want to make is that:
    1. You dont need to saute the meat! Do as I did and save yourself from a sweaty face cooking over a heated pot!

    2. No need to take all that stew out of the pot, to make a thicker stock. Juat scoop out. Couple cups of broth into A s

  13. Beth D.
    Beth D. says:

    Very good recipe, very tender! However my prep time was over an hour; peeling/prepping all the vegetables, trimming and flouring 2# of beef took me a lot longer, but as this is my 3rd time making this, I will say it’s worth the effort! I wish I would have read the comment about NOT CLEANING the pot after sautéing the meat the FIRST time I made this though! Things I do differently; I use olive oil, and an entire, large onion, no mushrooms or celery. This is now a staple in my recipe cloudbox!

  14. LaurieOClark
    LaurieOClark says:

    I made this on a rainy weekend day when i had more time to prepare it. It is a good recipe with good balanced flavor. Left out the mushrooms because the Hubs is allergic, not missing it. I used cornstarch slurry to finish as I like a thicker gravy like soup. Fresh herbs and good wine made a difference. I will make this again!

  15. Cacherjoe
    Cacherjoe says:

    Our first recipe with our new Ultra 60. Too a lot longer than we expected. Even adding up thr times brings you way over the 1 hour time. In the end it was very good.

  16. MeganR
    MeganR says:

    This recipe is so good! I added more salt a little A1, 16oz of beef stock, cooked the 1st cook on the beef for 45min and 15 for the veggies. The bits at the bottom from browning ur meat add so much flavor! Do not clean after browning scrap off the bottom when u add ur liquid. The meat just fell apart, My boys were amazed on the flavor, making this again! Omg so good

  17. Ksing
    Ksing says:

    It was good and family enjoyed. I think I’d add more salt, garlic and some cold brewed coffee instead for a deeper flavour next time.

  18. amalagrath
    amalagrath says:

    Delicious recipe. I’ve adpated this with additional ingredients to make a traditional Filipino stew, kaldereta, and it worked out perfectly.

  19. GlobugTX
    GlobugTX says:

    I liked the recipe but next time will add a bit of worcestershire sauce. I chose to put beef back in instant pot along with all raw veggies and cooked on beef for 25″ to save time and trouble. Turned out perfect!

  20. Slester5
    Slester5 says:

    Not sure if they include the warm up and cool down in their cooking time. This took me over 2 1/2 hours to make.

  21. Sbrom
    Sbrom says:

    This was delicious once i added worcestershire sauce. I also added a cornstarch slurry at the end with the mushrooms and heated it up on saute to thicken. I omitted the potatoes and served it over creamed potatoes.

  22. Petergraham
    Petergraham says:

    OK, but lack of interesting spices gave rather bland results. Also cooking time for vegetables should be less, perhaps 5 minutes, with a controlled release of no more than 10 minutes.

  23. Smo245
    Smo245 says:

    If you follow the recipe exactly it will be bad. There may be ways to “adjust” but I don’t recommend trying because the ingredients are fairly expensive. I’d toss this recipe out and find a better one of you’re looking for an easy family meal.

  24. Savycook
    Savycook says:

    First dish and it was delicious. It takes two hours not one.
    I used marsala wine, A1 sauce, canola not avacado oil.
    I added peas and myshroom at the gravy stage. Also used half as much meat, it could have served three.

  25. RosieRose
    RosieRose says:

    Great Recipe. Definitely takes more than 60 mins. I also added some cayenne pepper.
    Super delicious

  26. campb292
    campb292 says:

    This is not the stew I was looking for. Long prep, long process, horrid smell, and bland taste. I expected the moderately complicated process to be rewarding.

  27. Crybak
    Crybak says:

    Really good, but I agree it must have Worcestershire sauce to be tasty. I think Marsala wine vs Red Wine might be a good idea also. Or just a little bit less of the red wine. But overall great!

  28. DyanG61
    DyanG61 says:

    First time I made it, it was so awesome!!! Second and third? Ummmm not so much!
    Very long process and pot doesn’t seem to want to work the way it should!!!
    Had “ BURN” come across the screen. Don’t know why!

  29. 0312hi
    0312hi says:

    This recipe is excellent and delicious. The meat was fork tender. I wilk definitely make this meal again. It took a little longer to make it but it was well worth it.

  30. nmwhite923
    nmwhite923 says:

    It was a long process and rather bland. I spiced it up with Grill Mates Worcetershire Pub Burger spice mix which saved the stew. It is much easier to make in a crockpot and you wont have to spend 2.5 hrs in the kitchen. The meat was very tender though.

  31. Instant Pot
    Instant Pot says:

    Hi nmwhite923,

    We are sorry to hear that you spent 2.5 hours in the kitchen making this. The Instant Pot should be significantly quicker than a slow-cooker.

    Here are a few tips on spending less time in the kitchen:
    Prep all ingredients first.
    If you are short on time skip sauteing, though sauteing adds immense amount of flavor the extra time is always worth it.

    With those tips it becomes a dump and go like slow-cooker recipes but the cooking time will be significantly less.

  32. Maryopl2
    Maryopl2 says:

    Delicious recipe. I didn’t have enough broth so instead of adding water I added more cabernet. Which just made it even better!!

  33. Mocha7
    Mocha7 says:

    The meat was super tender but the stew is bland if you don’t add your own touch. I feel like it’s more of a guide for the foundation of a beef stew but the recipe itself lacks something/s to give it a great flavor!

  34. MissElly
    MissElly says:

    The first real dish I made in my instantpot duo mini. It was delicious. Will be my favourit during the cold Dutch winter.

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